Cookery for every household

tender. Then sieve them or put them through a vegetable presser. The puree thus obtained should be of the consistency of thick cream ; if too thick, it must be thinned down with more milk. Add to it the yolks of eggs and sugar and flavour to taste with vanilla, orange-flower water, or a little rum. Whip up the whites of eggs to a stiff froth, and stir them in lightly at the last. Half fill a mould, that has been greased and coated with browned bread-crumbs or cake-crumbs, with the mixture, place it in a deep tin with boiling water round it, and cook in the oven until well risen and firm to the touch. Turn out when cold and serve with custard sauce, or slightly whipped cream poured over. Note. — The mould may be coated with caramel instead of bread-crumbs (see Recipe 1912), and this will then serve as a sauce. Sufficient for 3 or 4 persons. Probable cost, l(kf. to Is. 1940. Pyramid of Chestnuts (Pyramide de Marrons) £ lb. peeled chestnuts. i Caramel. \ pt. milk. 6 oz. sugar. 2 oz. sugar. j Juice of | lemon. Flavouring. | Custard sauce. Remove the two skins from the chestnuts, put them into a saucepan with the milk and simmer by the side of the fire until they are soft and the milk absorbed. Add the sugar towards the end of the cooking. When ready, rub the chestnuts through a wire sieve and flavour the puree with vanilla or any other flavouring preferred. The puree should be of a nice thick consistency. Arrange it in a pyramid in the centre of a dessert dish, making the sides very smooth with the blade of a knife, and set aside until quite cold. Make a caramel with the sugar and lemon juice, rather brown in colour, and pour it slowly over the pyramid, commencing at the top, so that it hardens by degrees on reaching the base. Pour round some custard sauce, flavoured with vanilla. Sufficient for 4 or 5 persons. Probable cost. Is. 1941. Chocolate and Orange Custard 1J pts. milk. | 2 table-sps. sugar. 2 table-sps. cornflour. 2 eggs. Vanilla essence. 2 oz. chocolate. I 2 or 3 oranges. Put 1 pint of milk into a saucepan and bring it to the boil, add the cornflour mixed smoothly with 1 gill of milk, and stir and cook well about 10 minutes. Grate or shred the chocolate, and dissolve it in a small saucepan with the remainder of the milk. Add this to the cornflour and mix until smooth. Then remove the saucepan from the fire, add the yolks of eggs, sugar, and vanilla, and let the mixture cool. Remove the skin and all white pith from the oranges. Slice them thinly, removing the seeds, and lay them in a glass dish. Pour the chocolate mixture over. Whip the whites of eggs to a stiff froth, add a little sugar and pile on the top of the custard. Place the dish on ice or in a very cool place, and serve as cold as possible. Note. — Other fruits may be used instead of the oranges. If tinned fruit is employed, some of the syrup should be mixed with the chocolate custard. Sufficient for 4 or 5 persons. Probable cost, Is. 1942. Chocolate Mould, 1 (Moule au Chocolat) 2 oz. chocolate. 3 gills of milk. 2 yolks of eggs. £ oz. gelatine. 1 or 2 oz. sugar. A few drops of vanilla.